Category Archives: Vegan Food

Falafel Waffles

fwYesterday, I picked up some garbanzo bean flour. I had given the last of mine to a friend at work who was making savory waffles. I has thinking about making Farinata again.

But this morning as I was waking up, I thought I would make falafel. Then I wondered how my friend’s waffles turned out. Then I thought how funny falafel waffle sounded. Then I decided that Falafel Waffles was not only fun to say, but were probably a pretty tasty treat. Falafel Waffles were a must. If you give a mom a full night of sleep…

Falafel Waffles (5 small)
1 cup garbanzo bean flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cumin
1/2 tsp coriander
1 tsp parsley
Dash of cayenne
2 cloves garlic, crushed
1/4 cup minced onion
2 tsp lemon juice
1/2 cup hot water

  1. Combine the dry ingredients.
  2. Add the onion and garlic.
  3. Add the lemon juice and water and combine to form batter.
  4. Heat your waffle iron and drop about a quarter cup of batter in each side. Cook for 3-4 minutes until starting to brown.

I served my Falafel Waffles with some chopped tomatoes and cucumber. They were delicious! Because I used garbanzo bean flour, these waffles do not have the grainy texture of falafel but they had all the great flavors of falafel but were ready in a fraction of the time. And since there is no frying involved, clean up was a breeze. I could see making little tiny waffles and serving them on a skewer with a cherry tomato and a chunk of cucumber with some Tzatziki sauce on the side.

My Faithful Assistant is a big fan of all things waffled so I expect he and I will be enjoying these for dinner this fall. Stay tuned for more waffling adventures!



Double Berry No Bake Breakfast Brownies

dbbbAre you:

  • Vegan
  • Gluten Free
  • Paleo

These brownies are for you!

I saw a recipe for No Bake Breakfast Brownies on one of my favorite recipe blogs, The Big Man’s World.  There are many gluten free, paleo recipes on this site, and many are already vegan or can easily be adapted to be vegan. I am none of the above, but I sure do like to try new things. And I have been focused on treats that can be made with few appliances so my College Boy can indulge his cooking creativity in the dorm. These were perfect, but we decided they would be even better with the addition of some fruit and nuts!

Double Berry No Bake Breakfast Brownies
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 cup nut butter (we used almond)
1/2 cup honey
1/2 cup pumpkin puree
1/3 cup each dried cranberries, dried blueberries and almonds

  1. Combine the dry ingredients.
  2. Melt the almond butter a little in the microwave and combine with dry ingredients, honey and pumpkin. You should have a moist, yet thick dough. If it’s too dry, try a splash of almond milk.
  3. Add the fruit and nuts.
  4. Press into a square baking pan that is lined with parchment paper.
  5. Refrigerate for at least 30 minutes.

The verdict? I loved these. My final product didn’t look at all like the picture on The Big Man’s World site. I think perhaps my almond butter was a little on the dry side. May have needed to use something with more oil.  I also didn’t use the exact same recipe. But I will absolutely make these again. They are very filling, very chocolatey, and not too sweet!


Quick Pickled Tomatoes

qptWe’ve been getting a lot of cherry tomatoes in our CSA box. I’ve encouraged my kids to try them again to see if they’ve developed a taste for fresh tomatoes yet. No go. College Boy made a valiant effort, taking one of the largest ones, biting it in half, grimacing, and gagging a little . He choked it down though. He’s a trooper!

Since a college friend commented about adding tomatoes to my cucumber salad, I’ve had a bit of a craving for pickled tomatoes. But I lack the time, skill, or really the desire to start a full fledged canning operation in my very small kitchen. I came across this recipe for Quick-Pickled Cherry Tomatoes on Bon Appetit. My Faithful Assistant and I made them last night during our epic storm. We didn’t have some of the ingredients so I modified the recipe a bit.

Quick Pickled Tomatoes
1 pint cherry tomatoes
3/4 cup vinegar
3/4 cup water
3 cloves garlic, crushed
1 tsp sea salt
1/2 tsp celery salt

  1. Boil the vinegar, water and salts.
  2. Pierce the tomatoes and toss in a bowl with the crushed garlic.
  3. Allow the vinegar mixture to cool and then pour over the tomatoes.
  4. Let sit at room temperature and covered over night.

Because these are only fake canned, they don’t have a strong pickled flavor. You taste the vinegar and garlic, and you still taste a lot of tomato, too.

I loved them. I’m sure no one else in the house will eat them but that’s fine. In the heat of summer, it’s nice to have something salty with lunch and these are a lot better than chips.



Classic Cucumber Salad

ccsThe CSA box this week had a lot of cucumbers. Not a problem at all. We all love cucumbers.

We often just slice them and eat them plain, but I was in the mood for something my grandmother used to serve that I actually never liked. Go figure that one out. I wanted a good old fashioned cucumber salad with vinegar and onions. I don’t have any recipes for this that were handed down so I looked through my cookbooks and found a few that gave me a  rough idea of what I needed.

Classic Cucumber Salad
1 large cucumber, sliced as thin as you can manage
1/3 onion, sliced so you have some nice onion arcs
1/4 cup vinegar – I used Apple Cider
2 TBSP sugar
3 TBSP olive oil

  1. Mix the oil, vinegar, and sugar until combined. You can heat it if you want, to help the sugar dissolve, but it’s about 100 in Central Maryland today so heat of all kinds is discouraged.
  2. Toss the dressing over the cucumber and onion.
  3. Serve chilled.

As you might be able to tell from my photo, I gave in and bought a Vegetizer. The model I got has a blade that turns your veggies into one big long ribbon. So fancy! My Faithful Assistant and I had fun slicing this morning. All fingers were safe which they would not have been if I had used the mandolin. And we did resist the temptation to “ribbonize” all the cucumbers.

The salad was exactly as I wanted. It had a nice tang from the vinegar that was offset by the sugar. Perfect for this awful heat we are having.

Some of the recipes I saw also included tomatoes. That would be a nice addition, and probably will be for the swim banquet tomorrow night, since the cherry tomatoes are multiplying in my fridge!


CSA Skillet

CSASWe’ve been doing well with our CSA boxes, eating pretty much everything every week. We do have a lot of cabbage to use, but about half of it is in the freezer. I will use that in the fall for soup.

Our go to way of using all of the ingredients is to throw everything in the cast iron pan (with or without meat), saute, add some rice, quinoa, beans, or lentils, and enjoy!

Here is a rough recipe for the skillet in the photo.

CSA Skillet
1 lb sausage or other meat of your choice
Olive oil
2 cups chopped cabbage
1 half onion, chopped
1 tomato, chopped
1 can black beans, rinsed
2 cups grain of choice, cooked

  1. Saute the onion in olive oil until translucent.
  2. Add the sausage and cook thoroughly.
  3. Add the cabbage and cook until it’s a little limp, about 5 minutes.
  4. Add the tomatoes, black beans and cooked grains and heat until nice and warm.

The burning question you are all wondering is, did they eat it? YES!!! YES THEY DID EAT IT!!!! Of course, my kids are not tiny anymore and have grown to love their veggies. Or have become resigned to eating them. They will never tell.

We’ve made a couple other versions of this:

Shrimp CSA Skillet
Saute shrimp in olive oil and a little butter and add cabbage, and a grain.

Vegan CSA Skillet
Spinach, shredded zuchinni, onion, garlic, basil, and brown rice.

What I love about these dishers, besides the ease of preparation, is that everyone loves them, and everyone can make them. Yes, you heard me correctly. Even the College Boy has been making his own variation of this. So, to summarize, lots of veggies, fast and easy to make, loved by all. This is a kitchen hat trick!